Simple Summer Salad With Shrimp

I love any salad with shrimp, but this was was extra good. Salads are a great go to because they’re so easy! You can keep canned items on deck in your pantry like olives and hearts of palm so you always have lots of options. Make it your own and try new combos of toppings and greens!

Here’s how you make it.

Ingredients:

• 1/2 lb shrimp

• 3 large handfuls arugula

• 1 bunch dandelion roughly chopped

• 1/2 cup olives chopped

• 1/2 cup cherry tomatoes chopped

• 1/2 cup hearts of palm chopped

• 1/2 head of cauliflower chopped

• 1 avocado diced

• 1 lemon juiced

• 1 shallot minced

• 1 cup + 3 tablespoons olive oil

• 1 tablespoon Dijon mustard

• 3 tablespoons red wince vinegar

• Salt and pepper

• Oregano

• Red pepper flakes

• Goat cheese crumbles

Instructions:

• Heat the oven to 425. Toss the cauliflower in 1 tablespoon olive oil and seasoning of choice. Roast for 25 minutes.

• In a bowl mix the shrimp with 1 tablespoon olive oil and seasoning of choice. Heat the remaining tablespoon in a pan on medium and cook the shrimp for 1-2 mins each side.

• In a bowl whisk the cup of oil, vinegar, 1/2 lemon juice, shallot, mustard, and season to taste with salt, pepper, red pepper, and oregano.

• In a large bowl add the greens and mix with remaining lemon juice. Add all ingredients and make sure to salt. Toss with dressing and enjoy!